CHELSEA BUNS Makes 7 Ingredients 250g strong white flour 1 tsp. salt 1 ½ tsp. easy blend dried yeast 1 ½ tsp. caster sugar 25g butter, diced 100-120ml warmed milk 1 egg, beaten The filling 125g mixed sultanas, raisins and currants 50g muscovado sugar ½ tsp. ground cinnamon 20g butter To finish fondant icing warmed smooth apricot jam let down with a little water
Method Grease an 18cm round spring form tin. Sift the flour, sugar, yeast and salt into a large bowl. Rub in the butter.
In a bowl, mix the milk and egg. Make a well in the centre of the flour mixture and pour the liquid in. Bring the mixture together with a rounded knife and then knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic.
Turn out and roll out to a 30x23cm rectangle.
Prepare the filling by mixing the fruit with the muscovado sugar and cinnamon. Melt the butter and brush over the dough. Scatter the fruit mixture over, leaving a 2.5 cm border.
Starting at the longest side, roll it up like a swiss roll and pinch the edges together to seal and then cut into 8 even slices.
Place the rolls cut side up into the tin and cover with cling film and leave to rise for 1 hour or until doubled in size.
Preheat the oven to 190°C and bake for 20-30 minutes or until golden brown and risen.
Remove from the oven and allow the buns to cool on a wire rack.
Prepare a little fondant icing by mixing icing sugar with a little water until a smooth but thick paste is achieved. Brush the Chelsea buns with the apricot jam glaze and drizzle the fondant icing over the top in a zigzag pattern. Leave to cool completely and serve with freshly brewed tea.